Amanda's Chocolate Chip Cookies

2 sticks cold butter, cubed

2 eggs

1 tsp vanilla

3/4 cup packed brown sugar

3/4 cup sugar

2 3/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp corn starch

2 cups of semi-sweet chocolate chips

*Flaky sea salt - optional

Preheat oven to 425 degrees. In a stand mixer (or handheld mixer) cream butter for 5 minutes. Scrape down the sides of the bowl. Add sugars and mix an additional 3 minutes. Add eggs and vanilla, mix for 3 minutes. The dough should be light and fluffy. Add dry ingredients and mix until just combined---DO NOT OVERMIX. Add chocolate chips and stir until just incorporated. Again, do not overmix! 

Using a large ice cream scoop (I use Pioneer Women's large ice cream scoop found at Walmart), scoop out cookies onto a parchment lined cookie sheet. Place the cookie sheet into the oven, then reduce the temperature to 375 degrees. Bake at 375 degrees for 10-12 minutes. 

The cookies should be barely golden on top and cracked. The middle should be slightly under-baked. Leave the cookies on the baking sheet for 2 minutes, then transfer to a brown paper bag, parchment paper, or cooling rack. Increase the oven temp to 425 degrees. Place the next baking sheet into the oven, reduce temp to 375 and bake for 10-12 minutes (my oven bakes mine perfectly at ten minutes). 

Recipe yields 19 large cookies. 

*Optional---as soon as you remove the cookies from the oven, sprinkle with flaky sea salt.